Description
Mulberry Oat Shortbread Cookies are buttery, crumbly, and naturally sweet treats made with wholesome oats and chewy dried mulberries. These cookies combine the richness of classic shortbread with a fruity twist, making them perfect for snacks, desserts, or tea-time indulgence.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup dried mulberries
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix rolled oats, flour, and salt until well combined.
- In another bowl, cream together butter and maple syrup until smooth and fluffy.
- Add coconut oil and vanilla extract to the wet mixture and mix well.
- Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
- Gently fold in the dried mulberries and optional nuts, ensuring even distribution.
- Scoop and shape the dough into small balls or flatten into cookie rounds.
- Place cookies on the prepared baking sheet, spacing them evenly.
- Bake for 12–15 minutes or until edges turn lightly golden.
- Allow cookies to cool on the tray for a few minutes before transferring to a rack to cool completely.
Notes
- Use soft, high-quality dried mulberries for the best flavor and texture.
- Do not overmix the dough to maintain a tender, crumbly texture.
- For gluten-free cookies, substitute flour with a gluten-free blend or almond flour.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Dough can be refrigerated for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg